Conejo en salmorejo facts for kids
| Course | main |
|---|---|
| Place of origin | Spain |
| Region or state | Canary Islands |
| Associated national cuisine | Spanish cuisine |
| Serving temperature | hot |
| Main ingredients | rabbit meat |
Conejo en salmorejo is a special meat dish from the Canary Islands, a group of islands belonging to Spain. The name means "rabbit in Canarian marinade." This dish is made with rabbit meat that is first soaked in a flavorful liquid called a marinade. After marinating, the rabbit is lightly fried, then cooked slowly in the same marinade until it's ready to eat.
Sometimes, the rabbit's liver is also cooked along with the meat. The marinade is usually made from white wine, olive oil, and often a bit of vinegar. To this, chefs add ingredients like garlic, bay leaves, bell peppers, and thyme. Other spices can be added too, depending on what people like.
What to Eat With It
Most often, papas arrugadas are served with Conejo en salmorejo. These are small, unpeeled potatoes boiled in very salty water. The salt makes their skins wrinkly, which is why they are called "wrinkled potatoes." Sometimes, people also eat this dish with rice, bread, or even french fries.
A Signature Dish
Conejo en salmorejo is very well-known in the Canary Islands. It's considered a signature dish of Canarian cuisine. This means it's one of the most famous and important dishes from the region.
Where Did It Come From?
The exact start of this dish is not fully clear. Some people think it might have come from a region in Spain called Aragon. It's important to know that this dish is not related to the vegetable soup called salmorejo from Andalusia. Even though they share a similar name, they are very different!
